Can it really be? Is Labor Day Weekend just a few days away? A friend of mine mentioned that starting next week, Starbucks will begin brewing their Pumpkin Spice Lattes; I actually learned that if you’re really yearning for a taste of fall, you can probably even order one now. But as much as I adore pumpkins and spice and all things nice, I think I want to hang on to summer just a wee bit longer.
GREEN CHICKPEA SALAD 1 small red chilli, finely diced, optional 1 Tbsp sherry vinegar or lemon juice 1 can chickpeas (400g / 14oz), drained 1/2 bunch cavalo nero, kale, spinch or silverbeet (chard) 2 handfuls finely grated parmesan S/P - Season to Taste
Chickpea, Feta and Parsley Salad Drain the chickpeas, rinse and place in the salad bowl. Add crumbled feta, spring onion, parsley and lemon juice, season with salt and pepper. Add the cooled onion and garlic mixture and remaining oil and mix well.
Easy Mexican Chickpea Salad | Vegangela 19oz can chickpeas 1 large tomato, chopped 3 whole green onions, sliced OR ⅓ cup diced red onion ¼ cup finely chopped cilantro (fresh coriander) 1 avocado, diced (optional) 2 tbsp vegetable or olive oil 1 tbsp lemon juice 1 tsp cumin ¼ tsp chili powder ¼ tsp salt